Aviyal | Avial Recipe | Kerala Style Aviyal
Aviyal or Avial, an aromatic stew of mixed vegetables cooked in coconut and green chilli masala, and topped with yogurt. It can be served with rice and makes a delicious combo with adai.
Servings 2
Calories
Ingredients
- 1 no large Potato cut into cubes
- 2 nos nos raw plantain
- 1 no large carrot
- ½ cup green peas i used frozen
- 1 no drumstick/moringa pod Cut into 1 inch piece
- A handful of french beans Each cut it into 3 pieces
- 2 cups chopped ash gourd/white pumpkin
- 2 cups of whisked yogurt
- salt to taste
To Grind
- ½ cup freshly grated coconut
- 3-4 nos green chilies
- 2 sprigs of curry leaves
- ½ teaspoon cumin/jeera
- 1 teaspoon shredded ginger
Tempering
- 2 teaspoon coconut oil
- ¼ teaspoon cumin seeds
- 2 sprigs of curry leaves
- 2-3 nos red chilies broken into two, i used long variety
Instructions
- Wash Potato, Carrot and French Beans. Peel the Potato, Plantain and Carrot and cut them into Chunks
- Take the Chopped Drumstick in a Microwave safe bowl with 1 cup of water, add little salt and Cook @ Microwave High for 8 minutes. By this time the Drumstick must be cooked. Drain the excess water and keep it aside until use
- Take rest of the veggies(Potatoes, Carrot, Beans, Plantain, Ashgourd) except peas in a deep pan, Add water just enough for the veggies to submerge. Add the required salt to this and cook until all the veggies are fork-tender.
- Take care not to overcook them, When the water starts boiling, wait for 5 minutes then Switch off the flame and keep the pan covered for 10 minutes. This will make sure the veggies are cooked. Let it cool for sometime, Drain the excess water and keep aside until use
- While the Veggies are cooking, take the ingredients given under “To Grind” in a mixer and add ½ cup of water and grind it to a smooth paste.
- Heat 2 teaspoon of oil in another pan, add all the drained veggies, cooked drumstick, peas and mix well. add the ground masala to this and ½ Cup water, i used the excess drained water from cooking the veggies. Mix well and let this cook for 10-15 minutes for the flavors to infuse well
- When the aviyal comes out almost dry, Switch off the flame. Let this cool completely, then add the whisked yogurt to this and mix well.
Tempering
- For tempering, heat the oil given under “Tempering” in a kadai, crackle cumin seeds, add broken red chilies, curry leaves and pour the sizzling tempering over the Aviyal.
- Enjoy it with Hot Adai or Have it as such as a Snack, i did both and loved it totally.
Notes
- Drumstick is a hard vegetable, it takes little more time to cook so it is cooked separately. If adding stiff veggies like yam, colocasia, cook them separately. This avoids over cooking of other soft veggies.
- Adding cumin seeds to the coconut masala or to the tempering is completely optional.
- Veggies can also be steam cooked. I have used very little water to cook the veggies here and any excess drained water is used to liquefy while adding coconut masala to the aviyal.
- Aviyal stores well for a day or two in the refrigerator. Take care it might turn a bit sour too and If adding do not reheat it for longer time, it might split, again because of the curd. .